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- Product Details
- Its name means "dark wheat," and that's just what it is. An amber-colored version of a German hefeweizen, Dunkelweizen has the same spicy yeast and creamy wheat character of its pale counterpart, but with as much rich maltiness as a dark Bavarian lager. This kit produces an ale with a hazy mahogany color, medium-full body, and spicy, bready aromas and flavors.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Dunkelweizen Extract Kit Brewing Instructions Regional Style German/Czech/Continental Original Gravity 1053 Total Time to Make 6 weeks
- 4.1 / 5.050 ReviewsTasty DunkelweizenEasy to brew and very drinkable, my wife and I enjoy this beer.October 3, 2017Purchased
6 months agoTaste just like I would get in Germany. Wish is was a larger yield but worth it.March 18, 2017Purchased
1 year agoSweeter than I hopedNot a bad beer, but sweeter than some other Dunkels I was shooting for. I used Danstar, OG 1.065, FG 1.010, fermented to start at 76 but mostly at 73 in summertime. Some malt came through, but mostly tastes like a bad mix of Hefe and too much sugar.January 24, 2017Purchased
over 2 years agoNot as dark, but still good.I thought that the beer would turn out a little darker than it did. I followed the directions to a tee and it looks like a regular Hefeweizen to me. Not mad though, still tastes delightful. Will definitely be doing this again. Maybe add some things during the boil next time.See, not that dark.January 24, 2017Purchased
1 year agoBig Hit For My Octoberfest PartyTasted great prior to carbonation - great spices and aroma. Got a little funky after carbonation but finished very nicely after a week or so. It was a big hit at the party! Will definitely buy again for next year!September 13, 2016Very niceLike many on here, I opted to add some specialty grains to this kit. My first trial involved adding 8 oz of Caramunich I and 8 ox of Carafe II into a cold steep for 24 hours. The cold steeped grain tea was then added during the last 15 minutes of the boil. This gave the beer some color, a bit too much in my opinion, and some nice notes similar to what is found in Warsteiner and Franziskaner Dunkel. I do think that it could have used a little more of that flavor without as much color, so my next time doing it will have the specialty grains steeped in hot liquid just for comparison. I did a second batch which just went into the bottes a few days ago. On this batch, I only went with 8oz of Caramunich I for a cold steep. I can't comment on the flavor just yet, but the color was pretty close to what I was hoping for. Either way, go with a liquid yeast option for this if you can. And definitely keep the wort on the cool side while fermenting. I kept mine around 65°F, and I had a nice balance of banana and cloves.July 25, 2016Not A German Style DunkelweizenThis isn't a bad recipe, it's just not a dunkelweizen. Since it uses a large percentage of of barley extract, and the percentage of wheat in the wheat extract is already down to 65%, the actual wheat content is just under 30%. Considerably less than a real weizen, and it's evident in the mouthfeel. I've made this recipe twice, once with WLP300 and the other with Danstar Munich, both times fermented at around 68*F. Both tasted almost identical with heavy banana esters and a bit watery, not creamy like a real weizen or dunkelweizen. It's also a lot more hoppy and bitter than it should be. Not bad, just not to style.All that said, it still makes a decent beer. My biggest gripe though was the fermentation and bottle conditioning. It seems like the extended fermentation time (secondary) left the yeast too stressed out to bottle carb. I used FizzDrops both times, and after two weeks both batches were totally flat. After three weeks I had minimal carbonation. After four weeks it was decent, but still very low for the style. And weizens really work better with high carbonation.I think with changes to the directions and grain bill this can be really good dunkelweizen. It's just not there yet. I did some tweaking on my own to increase the wheat to just over 50%, bottled from the primary after only two weeks with Coopers Carbonation Drops, and conditioned for fifteen days at room temperature, and it turned out great.July 20, 2016This Is Great!This was my 1st Northern Brewer recipe and I have to say that this is AMAZING! I followed the enclosed NB instructions with only one exception--I steeped 8oz of Caramunich I. I would say that this is on par with some of the $9 bottles of Dunkelweizen that I have purchased from local beer stores. Can't wait to share this one with friends and family. This is a beer that any home brewer can be proud of! Bravo Northern Brewer!April 23, 2016Great recipeVery easy instructions. Beer turned out great.March 25, 2016
- Browse 4 questions Browse 4 questions and 7 answersIs there a 1 gallon small batch kit for this beer? I want to try using oak chips or smoked malts, but don't want to risk messing up a 5 gallon batch.BEST ANSWER: Not sure about the one gallon. I made the five and it was great. I would just go for it.Will be bottling soon. Any suggestions on the proper amount of priming sugar?BEST ANSWER: for a 5 gal batch 5.oz
http://www.northernbrewer.com/priming-sugarPrevious kits had me steep crushed grains in a cheesecloth type bag before adding LME.This kit doesn't have the grains or bag. Is it supposed to be like this?BEST ANSWER: Yes his kit has two malt bottles. its as simple as simple can be. the Dunkelweizen came out great! two of my buddies that are avid brewers and do all grain and they thought it tasted great. I recommend using the Wyeast Laboratories. Weihenstephan 3068 yeast. i would also recommend using 22oz bottles if you are going to bottle.Is there a 1 gallon small batch extract kit for this beer? I want to experiment with smoked malts or wood chips, but I don't want to risk screwing up a 5 gallon batch.BEST ANSWER: Thanks for the request! There is currently no 1 gallon kit but I will pass along your request. We do post the recipes and you could try getting 1/5th the ingredients and brewing a recipe that way. Cheers!